Random Nonsense From Me

Random Nonsense From Me

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If you need help with the recipes I put up. I can be reached at miyazaki[dot]rei[at]gmail[dot]com

To order; I need at least 1 week notice for simple designs. 2 weeks are required if design is complex or if it is a tier cake. Last minute order MAY BE accepted depending on availability. Please email me at piccolo[dot]rei[at]gmail[dot]com for details.

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Monday, October 20, 2008

My mom has been asking me to stop baking eversince she noticed my expanding waistline. But the baking bugs are hard to kill, you can't spray 'em with insecticide for sure. Every now and then, I will still bake but I did divert my attention to the crochet hooks. To keep up with the pace I set for myself, I decided not to bake during weeknights. Thus you will see less stuff churning out of my kitchen. However, there has been this nagging thought on my mind. Given the amount of time I am sitting down now; instead of my waistline, would, you know, my behind be the next to 'prosper'?

Recently, the term that kept coming up is 'spreading the wealth'. Well, I don't have 'wealth' to spread around but I am all for sharing. This is a well-loved combination among my friends. Usually, when I make a chilled cheesecake, it is meant to be a gift. I don't usually get to eat it. Which is great! I get to create something but didn't have to put on weight. That's a good way of spreading the fats love around. In case you are worried, this recipe is a healthier version and induces less guilt. The recipe is the same as this cake Lemon curd cheesecake, but I replace lemon curd with blueberry puree.

Method1) Prepare a 7 inch loose base round tin. Mix the crushed biscuits and butter in a bowl. Transfer to the cake tin, using a small spoon to press the base evenly. Chill in the fridge for later use.

2) In a mixing bowl, using a electric whisk, whisk cream cheese, yoghurt and sugar till mixture is creamy and no lumps. Pour in the gelatin mixture, using a hand whisk to incorporate well. Add in blueberry puree and whipped cream, stir well.

3) Pour into the prepared cake tin, using a spatula to level the surface. Leave to chill for at least 3 hours. Remove from tin.

4) Choose your desired piping tip and pipe the whipped cream along the edges of the cake. Spoon and spread the blueberries pie filling on top of the cake. Decorate as desired.

*Note : To make blueberry puree, simply take 220g of blueberries pie filling and add 20g of water, blend well and sieve.

Usually, I would love to add fresh berries to the cake but blueberries are not in season now and 1 punnet (250g) is going at S$6.95 as compared to previous price of S$3.85. My wallet didn't like the idea so I would have to make do with the canned ones. It worked well by the way.

17 comments:

Your cake is simply beautiful & elegant with a few ingredients! What a talented mom your are! What is Non Dairy Whip Cream? I'm little confuse because we have the whipped cream (35% fat)use for garnishing/cover a cake AND a imitation whipped cream (like Cool Whip)in North America.